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Origin
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Process Method
Farm
Highlights
“A lovely Peruvian geisha from producer Dreyde Perez. This ultra limited lot will sell out quickly. Dreyde used to work as a technical agronomist for Cultivar, now managing the farm La Ponderosa in Chontalí district of Jaén, Cajamarca, Peru. The coffee underwent 120-hour anaerobic fermentation after pulping, with selected saccharomyces yeast. Drying took place over 12-15 days.”
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